Okay, friends, gather ’round! What is this recipe for? What is banana bread? Is it a comfort food? What’s the best way to add pumpkin spice to your favorite dish? What are some good chocolate chips? Seriously, it’s Divine. Is it like banana bread and pumpkin pie had a baby and that baby was raised on chocolate? If you love pumpkin spice lattes and warm banana bread, prepare to meet your new obsession: banana. Banana Pumpkin Chocolate Chip Bread.
Thank you for reading this post, don't forget to subscribe!
What is Banana Pumpkin Chocolate Chip Bread?
Think of it as a leveled-up banana bread. What is your favorite moist banana bread recipe infused with pumpkin puree? What is pumpkin pie spice? What are some of the best pumpkin bread recipes? I believe everything is better with chocolate, so I fold in plenty of chocolate chips. Is it a quick bread? What is the best way to whip up a quick meal? What’s a good weekend brunch idea?
Why you’ll love this recipe?
Honestly, where do I even start? What I love most about this is how ridiculously flavorful it is. The banana and pumpkin are a match made in heaven, and the chocolate chips just add that perfect touch of sweetness. It’s not overly sweet, though, which I really appreciate. It’s also surprisingly easy to make. You don’t need any fancy equipment, just a couple of bowls and a loaf pan. Plus, it uses ingredients that you probably already have in your pantry. That’s a win in my book! And speaking of wins, the cost-efficiency is another huge bonus. You can make a big, delicious loaf for less than the price of a single slice at a fancy bakery. Talk about a steal! But the true test? My kids devour it. Seriously, a loaf disappears within hours. If you’re looking for a crowd-pleaser that’s easy, affordable, and incredibly delicious, this is it. I even think it’s better than my regular banana bread recipe (don’t tell that recipe!).
How do you make banana pumpkin chocolate chip bread?
Quick Overview
What is the easiest way to make bread? We’re basically mixing wet and dry ingredients separately, then combining them gently. What is the best way to avoid over mixing the batter? We’ll fold in the chocolate chips, pour everything into a loaf pan, and bake until golden brown. Is there a way to do the whole process in less than an hour? What’s the hardest part of waiting for it to cool before you slice into it?
Ingredients
For the Main Batter:
* 3 ripe bananas, mashed (the riper, the better!)
* 1 cup pumpkin puree (not pumpkin pie filling!)
* 1/2 cup unsalted butter, melted
* 3/4 cup granulated sugar
* 1/4 cup brown sugar, packed
* 2 large eggs
* 1 teaspoon vanilla extract
For the Dry Ingredients:
* 1 3/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves
* 1/4 teaspoon salt
What is the recipe for chocolate chip cookies?
* 1 cup chocolate chips (I like semi-sweet, but you can use your favorite)
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. If you have an overhang on the sides of a sheet of parchment paper, you can also line it with parchment. I always do this – it’s such a lifesaver!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, cinnamon, cloves, salt, and pepper. Set aside. Make sure everything is well combined so that the spices are evenly distributed throughout the bread. This step is important for that warm, cozy flavor we’re after.
Step 3: Mix Wet Ingredients
In a large bowl, mash the bananas until smooth. Add the pumpkin puree, melted butter, brown sugar, and salt. Mix until well combined. Then, beat in the eggs one at a time, followed by the vanilla extract. Make sure your butter isn’t too hot when you add it, or it might cook the eggs!
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix! Overmixing develops the gluten in the flour, which can result in a tough, dense bread. You want a tender, moist loaf, so mix until the flour is just incorporated.
Step 5: Add Chocolate Chips
Gently fold in the chocolate chips until they’re evenly distributed throughout the batter. I sometimes reserve a few chocolate chips to sprinkle on top of the bread before baking.
Step 6: Bake
How do I spread the batter in a loaf pan? Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top of the bread starts to get too brown, you can loosely cover it with aluminum foil during baking. The last 15 minutes of baking should be done.
Step 7: Cool & Slice
Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Resist the urge to slice into it while it’s still warm! Is it easier to slice when it’s completely cooled?
Step 8: Serve
Slice and serve! Can you make Banana Pumpkin Chocolate Chip Bread? If you have a dollop of whipped cream, add it to your favorite dessert.
What should I serve it with?
What are some of the best ways to enjoy bread?
For Breakfast:What is the best way to start the day with a cup of coffee? I love pairing this with dark roast coffee.
For Brunch:Serve it with scrambled eggs, bacon, and fresh fruit for a delicious and satisfying brunch. What are some good ways to serve a bellini or mimosa?
As Dessert:What is a good after-dinner treat? Serve with a scoop of vanilla ice cream or whipped cream. Is chocolate sauce good for dessert?
For Cozy Snacks:Enjoy a slice of toast or hot chocolate on chilly evenings. What is the perfect comfort food?
Growing up, my grandma always served banana bread with a cup of black coffee. What’s your favorite way to enjoy bread? What do you think can go wrong no matter how you serve it? If you’re feeling extra fancy, try toasting it with a bit of butter. It’s seriously addictive.
How do you make Banana Pumpkin Chocolate Chip Bread?
What are some tricks to make a perfect loaf every time?
Banana Prep: Use very ripe bananas. The riper they are, the sweeter and more flavorful your bread will be. I like to let my bananas get almost black before using them.
Mixing Advice: Don’t overmix the batter! This is crucial for a tender loaf. Mix until the dry ingredients are just incorporated.
Ingredient Swaps: You can substitute whole wheat flour for some of the all-purpose flour for a slightly nuttier flavor. I’ve also used applesauce in place of some of the butter with great results.
Baking Tips: Keep an eye on the bread while it’s baking. If the top starts to get too brown, loosely cover it with aluminum foil. Also, ovens can vary, so use a wooden skewer to test for doneness. It should come out clean or with just a few moist crumbs attached.
Chocolate Chip Variations: Experiment with different types of chocolate chips! I’ve used dark chocolate, milk chocolate, and even peanut butter chips. They all add a unique flavor to the bread. White chocolate is also surprisingly lovely! It all works well.
One time, I accidentally used pumpkin pie filling instead of pumpkin puree, and the bread came out way too sweet. So, make sure you’re using plain pumpkin puree! Another lesson I learned is to always grease and flour the loaf pan really well, or the bread will stick. Trust me, it’s not fun trying to pry a stuck loaf out of the pan!
Storing and Reheating Tips
Here’s how to keep your Banana Pumpkin Chocolate Chip Bread fresh and delicious:
Room Temperature: Store the bread in an airtight container at room temperature for up to 3 days. Make sure it’s completely cooled before storing it to prevent it from getting soggy.
Refrigerator Storage: For longer storage, you can keep the bread in the refrigerator for up to a week. Wrap it tightly in plastic wrap or aluminum foil to prevent it from drying out.
Freezer Instructions: To freeze the bread, wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 2-3 months. Let it thaw completely at room temperature before slicing and serving.
If you’re planning on freezing the bread, it’s best to slice it before freezing. That way, you can just take out a slice or two at a time. I also like to wrap individual slices in plastic wrap before freezing them. It’s a handy trick. If you want to warm up a slice, pop it in the microwave for a few seconds or toast it in a toaster oven.
Frequently Asked Questions
Final Thoughts
This Banana Pumpkin Chocolate Chip Bread is truly a special recipe. It’s easy to make, incredibly delicious, and perfect for any occasion. Whether you’re serving it for breakfast, brunch, or dessert, it’s sure to be a hit! It’s also such a warm and comforting loaf, with all those lovely autumn spices, that it makes the perfect cozy snack. If you enjoyed this recipe, you might also like my classic banana bread or my pumpkin pie recipe. Happy baking, friends! I can’t wait to hear how yours turns out. Be sure to leave a comment below and let me know what you think! And if you try any variations, I’d love to hear about them too. Don’t forget to rate the recipe. Enjoy!
Autumn Delight: Spiced Apple Walnut Bread
Ingredients
Main Ingredients
- 1.5 cups granulated sugar can use less for a less sweet loaf
- 0.75 cup unsalted butter softened
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1.5 cups applesauce unsweetened
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 1 cup chopped walnuts toasted
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Grease and flour two 9x5 inch loaf pans.
- In a large bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs, one at a time, and then stir in the vanilla.
- Mix in the applesauce until well blended. In another bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Stir the dry ingredients into the applesauce mixture until just blended. Fold in the walnuts.
- Divide the batter evenly between the prepared pans.
- Bake for 55 to 60 minutes in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean.
- Cool in pans for 10 minutes before removing to cool completely on a wire rack.
